This icebox pie was my BFF all last week. It was right by my side no matter what I did, just like a best friend should be.
We watched E! News together. We rolled our eyes at reruns of True Blood (take it down a notch, Sookie). We talked to my grandma on the phone. I shared a little bit of it with Moose but, as usual, he wimped out after just one piece. I stuck with it, though. Friends should never turn their backs/stomachs on their best friend. All remaining bites were right there with me until, in the middle of some show about guys driving around rural America and pretending like they just happened to stumble upon a house full of treasures that they coincidentally also want to purchase, I turned to my best friend, and it was gone. All gone. All gobbled up. And now I must pay for the time spent with last week’s friend by focusing all of this week’s attention on my new pals, Mr. Steamed Veggies and Miss Pilates Workout Videos.
And maybe a little bit of Sleepy Stir-Fried Kitty on the side
- 2 cans full fat coconut milk
- 1 10 oz box of Cinnamon Teddy Graham crumbs OR 2 cups of other vegan graham cracker crumbs
- 1 cup chopped peanuts
- 1/2 cup vegan butter, melted
- 1 cup vegan semisweet chocolate chips
- 1 cup vegan cream cheese substitute
- 1 cup all natural peanut butter, already stirred and refrigerated
- 1/2 cup brown sugar
- 2 teaspoons vanilla extract
- 1 large banana, sliced
Chill the coconut milk in the refrigerator overnight (or for several days, until you’re ready to use it).
Preheat your oven to 350 degrees Fahrenheit.
Use a food processor to turn your cute little graham bears
into graham crumbs.
When you reach the liquid that should be about 3/4 of the way down, stop scooping. Reserve the liquid for another use (smoothies, anyone?). Whip the coconut milk solids, either by hand or hand mixer, until the milk turns into whipped cream, 3-5 minutes.
Melt 1/2 cup of the chocolate chips in the microwave until just melted and stir in with 1/2 cup of the whipped cream.
After the pie has been chilled, remove the other can of the coconut milk from the refrigerator and repeat the whipped cream-making process.
Spread the whipped cream over top of the pie.
Sprinkle the remaining 1/2 cup of peanuts over top of the whipped cream.
Microwave the remaining 1/2 cup of chocolate chips and drizzle the melted chocolate on top of everything.
Slice and enjoy!